Meet the STAFF CHIEF for Pacers star Myles Turner – WISH-TV | Indianapolis News | Indiana weather

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  Meet the STAFF CHIEF for Pacers star Myles Turner - WISH-TV |  Indianapolis News |  Indiana weather

She’s the one behind all of the meals for Indy’s Hometown Hero # 33. Meet Chef Vertima Dumas, aka Chef V, while she serves up some of Myles’ favorite dishes!

French toast filled with strawberries
What will you need:
1 loaf of challah or brioche bread
8 ounce packet. Softened cream cheese
1 cup of strawberry jam divided into 1/2 cups
2/3 cup each of strawberries, blueberries, blackberries
1/2 teaspoon fresh lemon peel
1 cup of whole milk or any type of nut milk
4 eggs
4 teaspoons of pure vanilla extract, divided into 2 teaspoons
2 tablespoons of brown sugar or date sugar
1 teaspoon of cinnamon
1/4 teaspoon salt
5 tablespoons of plant-based butter
1 freezer bag

Delicious toppings:
1 can of your favorite non-dairy whipped cream
Fresh mint for garnish
Editable flowers for garnish

WHAT’S NEXT:

  1. In a small bowl, stir together the cream cheese, 1/2 cup of jam, 2 teaspoons of vanilla and lemon zest. Fold in fresh strawberries. Transfer the mixture to a freezer bag and shape into a 2 × 2 square. Place in the freezer for 30 minutes or until set.
  2. Cut bread into 4 ‘thick slices. Cut a slit across the top of the bread. Slide the slightly frozen cream cheese mixture into the opening of the bread on top.
  3. In a shallow bowl, whisk together the milk, eggs, vanilla, salt and brown sugar.
  4. Heat the pan over medium heat and add 1 tablespoon of butter per French toast.
  5. Dip each piece of French toast in batches in pudding batter. Let each side soak for about 10 seconds. Add the soaked slices of sizzling butter in the pan.
  6. Cook until golden brown – about 4 minutes per side.
  7. Garnish with fresh berries, powdered sugar, whipped cream and strawberry jam or your favorite maple syrup.

FIFTH MAY
Shrimp tacos with mango salsa
1 pound large shrimp, peeled and deveined and cut into bite-sized pieces
2 small cloves of garlic, chopped
1/2 teaspoon salt
1 teaspoon of ground cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon coriander-lime spice mixture
1/4 teaspoon arrowroot
4 tablespoons of olive oil, divided
1 tablespoon unsalted butter without dairy products (or use extra olive oil)
1-2 fresh limes
2 cups of grated rainbow cabbage
Corn (or wheat) tortillas

What’s next for the shrimp tacos?

  1. Pat both sides of the prawns dry, then carefully toss them into a large bowl with the garlic, salt, cumin, chili powder, onion powder, coriander-lime mixture, arrowroot and 3 tablespoons of olive oil. Cover it and put it in the refrigerator while you prepare the rest of the dish (at least 15 minutes and until overnight).
  2. In a large pan (if you don’t have enough pan to cook all the shrimp in one layer, separate this process into 2 parts, including butter + olive oil), melt butter and the remaining 1 tablespoon of olive oil.
  3. Add the shrimp in a single layer and sauté until they just turn pink. Depending on the size, turn the prawns in half, 2 to 4 minutes. Remove from heat and set aside. If desired, add a squeeze of fresh lime juice to the shrimp.

Mango sauce
3 ripe mangoes, finely diced
1 medium-red bell pepper, finely diced
½ cup red onion, finely diced
¼ cup fresh coriander leaves wrapped, chopped
1 jalapeño, pitted and chopped
1 large lime, juiced (approx. ¼ cup of lime juice)
1 teaspoon rice vinegar
1 teaspoon agave or honey
Salt & pepper to taste

What’s next for the MANGO SALSA:

  1. In a small bowl, whisk together the agave, lime juice, rice vinegar, salt and pepper.
  2. Fold in the remaining ingredients, chill or serve immediately

ASSEMBLY TACOS:

  1. Remove 1/4 of a cup of the mango sauce and toss with the shredded kale to combine.
  2. OPTIONAL: Spray the tortillas (both sides) with olive oil cooking spray and “grill” the tortillas until they are slightly charred.
  3. Fill the tortillas with shrimp, a generous serving of coleslaw, mango salsa, and cheese. Serve with a pinch of fresh lime juice.

Chef V.
Vertima Dumas believes we should make a difference in the area we are supposed to work and her passion is food – sharing food knowledge and creating unique dining experiences is truly her calling. After dropping her briefcase and picking up a whisk, she earned a degree in food science and nutrition from LeCordon Bleu. While serving in various areas of the food industry around the world, Chef V began her career as a senior chef teacher for Suf La Table.

“I strive to strengthen the culinary community. As a woman obsessed with food, fashion, and even science, I look forward to sharing my food knowledge as I develop. “

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